Egg yolk artichoke sauce

[lame username]

When I was 5 or 6 years old in the mid-60's, the parents of neighborhood friends introduced me to steamed artichokes. They made a dipping sauce of (per person): one raw egg yolk, one capful (1 tsp.?) of cider vinegar, and S & P stirred to blend. The salt & vinegar seem to "cook" the yolks over the time required to eat an artichoke to the perfect consistency for each stage. Rather thin for the small first leaves, a bit thicker to cling to the meatier, larger leaves; and near paste-like so you can get every last bit out of the container with chunks of the heart. I've eaten artichokes this way ever since (get thee behind me, Salmonella!), but I've never heard of this sauce anywhere else. Has anyone ever seen it before?

Edited July 13, 2011 by lame username (log)

[rarerollingobject]

No, but now I really want to try it. And I think I'm going to! Thanks for the idea.

[Kouign Aman]

Yup, that's one to try. Thanks!

[lame username]

I must confess; the thickening of the sauce over time may be due to my habit of salting in layers as I eat. However, after posting, I had such a craving for this sauce I made it for steamed green beans last night Quite satisfying!

[Kouign Aman]

Acid working on the proteins in the egg-yolk will cause it to thicken over time.

You can see similar with berry juice in unwhipped cream - smash a few berries (esp raspberries) and watch it go.